 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 18 |
|
With the same crust I made my last sable cookies, I wanted to invent a new dessert. Why not making the smallest cheesecake in the world!! Ingredients:
crust |
450g (15oz) plain flour |
75g (3oz) caster sugar |
2 tsp vanilla |
2 tsp lemon zest |
4 egg yolks |
325g (11 1/2 oz butter), softened |
filling |
1/2 cup whipping cream |
4 teaspoons instant espresso powder or coffee powder |
1 1/2 teaspoons vanilla extract |
4 8-ounce packages cream cheese, room temperature |
4 large eggs |
2 tablespoons all purpose flour |
Directions:
1. Preheat oven to 350F. Sift flour into a large bowl and add the sugar, vanilla, lemon zest, egg yolks and butter. Mix with electric beaters until it comes together to form a dough. Flatten to a round disc and cover with plastic wrap and chill for 30 minutes.
2. Roll the dough out on a floured work surface to a 5mm (1/4inch) thick, then using a 3cm round shaped cookie cutter, cut into discs. Pat into 2cm miniature cookies moulds and bake for 5 minutes. Remove from oven and let cool completely.
3. Combine cream, espresso powder and vanilla in small bowl; set aside. Using electric mixer beat cream cheese in large bowl until smooth. Gradually beat in remaining 1 1/4 cups sugar, then eggs 1 at a time. Beat in flour. Stir espresso mixture until powder dissolves; beat into cream cheese mixture. Pour batter over crust gently. Bake for 10 minutes until only set. Decorate with melted chocolate when cooled.
|
|